Sweet German Pancakes With Sugar And Lemon Recipes

GERMAN PANCAKES RECIPE

Steps:

• Preheat oven to 425°
• Add the whole eggs, egg whites, milk, flour, vanilla, salt and brown sugar to a blender. Blend the batter on low for 1 minute and then scrape down the sides in case any flour is sticking to the sides. Continue to blend on low for another 2 minutes.
• Put the butter into a 9x13 baking dish (I used glass) and place into the preheated oven while the batter rests for 5 minutes. The butter should start to boil but watch that it doesn't burn.
• When the rest time is done, take the dish out of the oven and swirl the butter to make sure it spreads all over.
• Give the batter a quick stir or pulse then carefully pour the batter into the dish and bake for 20 minutes. Turn the oven down to 300° and cook for an additional 5 minutes. While cooking, the pancake edges will puff up about 2 inches above the rim and then deflate when it is taken out of the oven.
• As soon as it comes out of the oven, swirl the dish once more to distribute any melted butter left on top evenly over the pancake.
• Serve with strawberries and powdered sugar or syrup.

PANCAKES WITH LEMON AND SUGAR FOR SHROVE TUESDAY - PANCAKE DAY

Steps:

• You will also need a good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle.
• Sift the flour and a pinch of salt into a large bowl. Make a well in the centre with the back of a spoon then break in the eggs and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
• Pour the pancake batter into a jug or a bowl with a pouring lip.
• Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. (I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan.) Pancakes should always be cooked in butter.
• Melt 2 oz of butter in a pan, pour the excess in to a bowl; then add 2 tablespoons of the melted butter to the batter and whisk it inches.
• Pour the batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
• Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
• If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160°C Wrap the pancakes in foil and warm them through in the oven for 10 minutes.
• TO SERVE.
• To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up into long tubes. Serve sprinkled with a little more sugar and lemon juice and extra wedges of lemon.
• To FREEZE.
• Pancakes freeze VERY well, stacked as above then placed in freezer bags. If frozen, it's best to defrost the pancakes before reheating.